Sweet Corn Cake

You know at Mexican restaurants when you sometimes get that little scoop of yummy, sweet corn bread? That is what this recipe is for. (Top, left in the picture.) It turned out sort of dry this round, not sure why. My masa harina wasn't brand new, which might be. I also cooked it at the same time as the main dish, which might have done it. But usually it turns out very well. I originally found this recipe by a google search, which pulled it from the Blue Mesa Grill. Never been there, but I like their corn cake!

Serves 10-12 as a side dish

• 1/3 cup Crisco shortening
• 2 sticks unsalted butter, softened
• 2 cups corn masa harina*
• 1/3 cup ice water
• 4 cups fresh or frozen (thawed) corn kernels (about 1 lb. frozen)
• 1/2 cup yellow cornmeal
• 3/4 cup sugar
• 1/4 cup heavy cream
• 1/2 tsp. baking powder
• 1/2 tsp. salt

Preheat oven to 375°.

Place Crisco and butter in a mixing bowl and beat on medium-high speed until light and fluffy.

Add corn masa to butter mixture and mix for 2 minutes or until thoroughly incorporated. Add the ice water and mix at medium for 1 minute or until completely absorbed.

Place the corn kernels in a processor work bowl with the metal blade. Pulse on and off until mixture is coarsely chopped. Set aside.

Combine the corn meal, sugar, heavy cream, baking powder and salt in a large 4-quart mixing bowl.

Add the masa mixture and the ground corn to the corn meal/sugar mixture. Stir to combine thoroughly.

Pour the batter into a prepared pan, cover tightly with aluminum foil to retain the steam, and bake for 45 minutes at 375°.

*Note on Masa Harina:
You can purchase Masa Harina, dried corn that has been ground and treated, at most markets. It is the basic ingredient used in making tamale dough (also called masa).